Sausage Rolls Beef Pastry (Printable)

Golden flaky pastry encases savory beef for satisfying snacks or gatherings.

# What you'll need:

→ Meat Filling

01 - 1.1 pounds ground beef
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon dried thyme
06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 egg, lightly beaten for binding

→ Pastry

10 - 2 sheets puff pastry (approximately 11 ounces total), thawed if frozen

→ Glaze

11 - 1 egg, beaten for brushing
12 - 1 tablespoon milk

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground beef, onion, garlic, parsley, thyme, Worcestershire sauce, salt, pepper, and 1 beaten egg in a large bowl. Mix until thoroughly incorporated.
03 - Lay puff pastry sheets on lightly floured surface. Cut each sheet in half lengthwise to create 4 long strips.
04 - Divide beef mixture into 4 equal portions. Form each into a long log and place down center of each pastry strip. Fold pastry over filling and press edges firmly to seal.
05 - Place rolls seam-side down. Cut each roll into 3 equal pieces for 12 total. Arrange on prepared baking sheet.
06 - Whisk remaining egg with milk and brush over tops of rolls.
07 - Make small diagonal slits on top of each roll with sharp knife to allow steam ventilation.
08 - Bake for 20-25 minutes until pastry turns golden brown and filling is completely cooked through.
09 - Allow rolls to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The beef filling stays incredibly moist thanks to the egg binder and Worcestershire sauce, a trick I learned after making dry versions my first few tries
  • These freeze beautifully before baking, meaning you can prep double the batch and always have something impressive ready for unexpected guests
02 -
  • Cold pastry is essential for flaky results, so work quickly and dont let it sit at room temperature too long
  • The filling should be room temperature when you wrap it in pastry, as cold meat can make the pastry soggy
03 -
  • Score the pastry deeply but not all the way through to prevent the filling from bursting out during baking
  • Rotate the baking sheet halfway through cooking if your oven has hot spots for even browning

Return